Immerse yourself in the fascinating world of Gorgonzola, a cheese with a bold character and a history rich in tradition. With its blue-green veins and unmistakable flavor, Gorgonzola DOP is a true symbol of Italian cheesemaking mastery, capable of delighting the most demanding palates and enriching every table with authenticity.
"Il Gorgonzola, così come un'opera d'arte, matura nel tempo, rivelando strato dopo strato la sua complessità e il suo inconfondibile carattere."
📍 Origin and History
Regione: Lombardia (provincia di Milano, in particolare il comune di Gorgonzola) e Piemonte (provincia di Novara)
Periodo: IX-X secolo d.C.
The birth of Gorgonzola is lost in the mists of the Middle Ages, with the first records dating back as far as the 9th-10th century AD. Its origin is linked to the transhumance of 'stracche' cows, tired after returning from mountain pastures, and their particularly rich milk. The cheese was initially produced in the town of Gorgonzola, from which it takes its name, and subsequently in a wider area encompassing parts of Lombardy and Piedmont.
🏛️ Tradition
Born as 'stracchino verde' or 'stracchino di Gorgonzola', this blue cheese was traditionally produced in autumn and winter, when climatic conditions favored aging. Its production has deep roots in rural culture, representing a way to enhance the milk of local cows and create a nutritious and flavorful product, appreciated both at family and commercial levels. The natural 'blueing' technique, a noble mold, developed and perfected over the centuries.
Il Gorgonzola è un pilastro della gastronomia lombarda e piemontese, simbolo di un saper fare artigianale tramandato di generazione in generazione. È un formaggio che evoca l'immagine delle cascine, delle latterie storiche e di una tradizione culinaria che pone al centro l'autenticità dei sapori. La sua presenza è imprescindibile in innumerevoli ricette regionali e nazionali, dal primo al dessert.
🏅 Certificazione DOP
Gorgonzola obtained the Protected Designation of Origin (DOP) in 1996, recognizing its indissoluble link with the territory and traditional production method. The DOP certification guarantees that every phase, from milk production to cheese aging, takes place exclusively within the defined geographical area (provinces of Novara, Vercelli, Cuneo, Biella, Verbano-Cusio-Ossola and Casale Monferrato in Piedmont; Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia and Varese in Lombardy, as well as some areas of Alessandria and Asti), and that rigorous production specifications are respected, ensuring authenticity and quality.
⚙️ Production
Gorgonzola DOP is produced exclusively with pasteurized whole cow's milk, lactic ferments, rennet, and Penicillium spores. The characteristic blueing (the blue-green veins) develops thanks to the inoculation of Penicillium roqueforti/glaucum during processing and the subsequent piercing of the wheels, which allows air to penetrate. Aging takes place in cool, humid environments, for a minimum period of 50 days for the sweet version and 80 days for the spicy version, during which the cheese acquires its distinct consistency and flavor.
Unique Characteristics:
- Latte vaccino intero e pastorizzato
- Inoculo di Penicillium roqueforti/glaucum per l'erborinatura
- Stagionatura minima differenziata per le varianti dolce e piccante
- Maturazione in ambienti freschi e umidi per favorire la crescita delle muffe
💡 Did You Know...
- Originally, Gorgonzola was known as 'stracchino verde', a reference to the 'stracche' (tired) cows returning from summer pastures, whose milk was particularly rich.
- There are two main variants, sweet (dolce) and spicy (piccante), which differ in flavor intensity, texture, and aging period. The sweet version is softer and creamier, while the spicy one is more crumbly and has more pronounced veins.
- The Consortium for the Protection of Gorgonzola Cheese was founded in 1970, long before the DOP certification, demonstrating the importance of protecting this product since not so recent times.
🍽️ Recommended Pairings
- Wines: For sweet Gorgonzola, soft and aromatic white wines (e.g., Prosecco, Pinot Grigio). For spicy Gorgonzola, robust red wines (e.g., Barolo, Gattinara) or passito and fortified wines (e.g., Marsala Superiore, Recioto).
- Fruits and Vegetables: Pears (especially Williams or Kaiser), fresh figs, walnuts, celery. Excellent with fruit preserves (e.g., fig, pear, and ginger) or mustards.
- Dishes: Perfect for risottos (e.g., Gorgonzola and radicchio risotto), polenta, gnocchi, sauces for red meats, and as an ingredient in savory tarts or pizzas.
🛍️ Discover GORGONZOLA DOP SANGIORGIO EXP.4 VASC. 1/8 TS PZ CA 1.5KG AUR
This product is available in our catalog!
Discover the LAPA Catalog